Description
This tahini ranch chickpea salad sandwich is a twist on a vegan classic, but has more flavor. The best vegan lunch recipe with tang, fresh herbs and crunch.
Ingredients
Scale
Chickpea Ranch Salad Sandwich
- 1 can chickpeas, rinsed and drained
- 1/2 red bell pepper, finely diced
- 1/4 cup red onion, finely diced
- Tahini Ranch (recipe below)
- 6 slices of whole grain bread
Tahini Ranch
- 3 tbsp tahini
- 3 tbsp plain unsweetened plant based yogurt
- Juice of half a lemon
- 2 tsp brown mustard
- 1/2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp dry parsley
- 2–3 sprigs fresh dill, minced
- Salt and pepper to taste
- 3–4 tbsp water
Instructions
- Prepare your ranch by combining all of the listed ranch ingredients into a container or bowl and mixing well until smooth. If too thick, add additional small amounts of water at a time until dressing is nice and smooth.
- In a bowl, add your chickpeas and with a fork or potato masher mash chickpeas to your desired consistency
- Add in your ranch, bell pepper and onion and mix well to combine.
- Scoop your chickpea mixture in between two slices of bread and feel free to further dress it up as desired.
Notes
Use a good quality tahini to make this tahini ranch. Make sure it is nice and runny as this will give the best texture and flavor without the bitterness.
When crushing your chickpeas, I like a 50-50 mix of crushed to less crushed chickpeas, but feel free to mash to your own desired consistency that will hold well in your sandwich or wrap.
This chickpea salad will store well in an airtight container in the fridge for up to 4 days.
